Description
A hearty and flavorful Shrimp and Chorizo Chowder combining savory Spanish chorizo, succulent shrimp, and a smoky paprika-spiced broth. This easy-to-make chowder is perfect for a comforting meal served with toasted baguette slices.
Ingredients
Scale
Chowder Base
- 1 tablespoon olive oil
- 4 ounces Spanish chorizo, cubed
- 1/2 yellow onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 russet potato, peeled and diced
- 2 teaspoons paprika (preferably regular, but smoked will work also)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- 4 cups chicken stock
- 1 cup frozen corn (no need to defrost)
- 1 cup half and half
Seafood
- 1 pound large shrimp, peeled and deveined
Garnish and Serving
- Fresh parsley, garnish
- Baguette toasts, for dipping
Instructions
- Cook Chorizo: Line a plate with paper towels and set aside. Heat olive oil in a large pot over medium heat. Add the cubed Spanish chorizo and cook until it browns slightly and begins to render fat, about 3 to 4 minutes. Use a slotted spoon to transfer the chorizo onto the paper towel-lined plate to drain excess fat.
- Sauté Vegetables: In the same pot with the chorizo fat, add diced onion, carrot, and minced garlic. Cook, stirring occasionally, until the vegetables soften slightly, about 3 to 4 minutes.
- Add Seasonings and Potatoes: Stir in the diced potato, paprika, kosher salt, and black pepper until well combined.
- Add Liquids and Simmer: Pour in the canned diced tomatoes, the browned chorizo, and chicken stock. Bring the mixture just to a simmer, then continue to simmer gently until the potatoes are tender, approximately 15 to 20 minutes.
- Incorporate Corn and Half and Half: Lower the heat to very low so the soup barely simmers. Stir in the frozen corn and half and half. Allow the soup to come back to a gentle simmer.
- Poach Shrimp: Add the peeled and deveined shrimp to the simmering chowder. Poach until the shrimp turn opaque, pink, and are just cooked through, about 2 to 3 minutes.
- Serve: Ladle the chowder into large bowls and garnish with fresh parsley. Serve alongside toasted baguette slices for dipping. Refrigerate any leftovers in an airtight container for up to 3 days and reheat gently on low stove heat.
Notes
- Use smoked paprika for a deeper smoky flavor or regular paprika for a milder taste.
- Do not overcook shrimp; they should be pink and opaque but still tender.
- Substitute half and half with whole milk or cream for a richer chowder.
- For a spicier chowder, add a pinch of cayenne pepper along with the paprika.
- Leftover chowder keeps well refrigerated for up to 3 days and reheats best gently to avoid curdling.
Nutrition
- Serving Size: 1 bowl (approximately 1/6 of recipe)
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 1409 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 195 mg
